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SAMPLE OF OUR 3 GUACAMOLES: MANGO, SPICY AND REGULAR. ONIONS, TOMTOES, BABY CILANTRO, SERRANO PEPPERS AND LIME.
MASHED AVOCADO, DICED ONIONS, CILANTRO, SERRANO PEPPERS AND LIME.
A TOASTED CORN TORTILLA LOADED WITH AVOCADO, ROASTED PUMPKIN SEEDS, SERRANO PEPPERS, CRISPY SHALLOTS, BABY CILANTRO AND LIME.
TORTILLA CHIPS COVERED WITH CHIHUAHUA, MONTERREY AND PARMESAN CHEESE, FINISHED WITH A MINT HABANERO SAUCE, REFRIED BEANS, PICO DE GALLO, JALAPEÑOS AND SOIR CREAM.
SHRIMP, CRAN AND OCTOPUS COCKTAIL SERVED WITH AVOCADO, ONIONS AND BABY CILANTRO.
FISH MARINATED IN LIME JUICE, SERVED WITH AVOCADO, ONIONS, PEPPERS AND BABY CILANTRO.
MEXICAN SOUP WITH FRIED TORTILLA STRIPS, SOUR CREAM, FRESH CHEESE, CHICHARRON, AVOCADO AND FRIED PASILLA PEPPER.
A MIX OF BROCCOLI, BUTTER, GARLIC AND ONION.
CAESAR DRESSING, CROUTONS, PARMESAN ANDS CHEESE.
NOPALES (CACTUS) SALAD, WITH TOMATO, CILANTRO, FRESH CHEESE, BROAD BEANS, RED ONIONS AND LIME.
ROASTED CORN, FRESH CHEESE, CRISPY TORTILLA, BLACK BEANS AND AVOCADO.
HOME MADE RED, GREEN AND BORRACHO SAUCES.
SERVED WITH CHIPS.
FISH FILLET TOPPED WITH VERACRUZANA SAUCE AND GRILLED VEGGIES. SERVED WITH BABY CILANTRO AND RICE.
SHRIMP FILLED WITH PUMPKIN FLOWERS WRAPPED IN BACON AND SOAKED IN TAMARIND SAUCE. ACCOMPANIED WITH MASHED POTATOES.
SHRIMP BATHED IN CHIPOTLE SAUCE, MASHED POTATOES AND GRILLED VEGETABLES.
GRILLED SALMON TOPPED WITH MANGO HABANERO SAUCE WITH A SIDE OF MASHED POTATOES AND GRILLED VEGGIES.
ACCOMPANIED WITH RICE AND HOUSE SALAD.
CORN TORTILLA WRAPPED AROUND CHICKEN. COVERED WITH RED, GREEN OR MOLE SAUCE. TOPPED WITH SHREDDED CHEESE AND SOUR CREAM.
BREADED CHICKEN CUTLETS TOPPED WITH OAXACA CHEESE, SPINACH AND MUSHROOMS MIXED IN CHIPOTLE SAUCE. SERVED WITH A SIDE OF MASHED POTATOES.
GRILLED CHICKEN WITH ZUCCHINI, MELTED CHEESE AND GREEN SAUCE. SERVED WITH RICE AND BEANS.
SERVED WITH FRENCH FRIES AND HOUSE SALAD.
SERVED WITH CILANTRO, ONION, CREAM, CHEESE AND REFRIED BEANS.
SERVED WITH BEANS, LETTUCE, CHEESE, CREAM, TOMATO AND AVOCADO.
OVEN ROASTED PORK CUTLETS SERVED WITH A BSAE OF MOLE POBLANO, RICE AND BEANS.
RIBEYE STEAK WITH ONE TLACOYO, MUSHROOMS, CACTUS SALAD AND BORRACHA SAUCE.
RIBEYE STEAK WITH A MOLE ENCHILADA, POBLANO PEPPER MIX AND A SIDE OF REFRIED BEANS.
A MIX OF GRILLED CHICKEN, RIBEYE STEAK, SHRIMPS, CHORIZO, GUACAMOLE, GRILLED CHILES, NOPALES AND CHIVE ONIONS.
GRILLED CHICKEN, STEA AND SHRIMP. SERVED WITH FLOUR TORTILLAS AND CHIHUAHUA CHEESE.
BEEF STEW WITH MIXIOTE SAUCE, NOPALES AND PASTA SALAD.
RIBEYE STEAK ACCOMPANIED BY TENDER OCTOPUS. THE OCTOPUS IN SERVED ON A BED OF GUAJILLO SAUCE SERVED WITH ASPARAGUS AND A SIDE OF CREAMY MASHED POTATOES.
PULLED PORK, ONION AND CILANTRO.
RIBEYE STEAK, GUACAMOLE, PICO DE GALLO, ROASTED NOPALES, CHILE SERRANO, ONIONS AND CILANTRO.
SHREDDED CHICKEN MIXED IN A CHIPOTLE SAUCE, TOPPED WITH FRESH CHEESE, LETTUCE, SOUR CREAM AND RADISH.
GRILLED SHRIMPS, PINEAPPLE SAUCE, PICKLED CABBAGE, FRESH CHEESE AND CILANTRO.
BAJA STYLE FRIED FISH, AVOCADO, PICKLED CABBAGE, CHIPOTLE MAYO, VALENTINA SAUCE, PICO DE GALLO AND BABY CILANTRO.
COW TONGUE, ONIONS, GREEN OR RED SAUCE AND CILANTRO.
MARINATED PORK IN RED ADOBO, ONION, CILANTRO AND PINEAPPLE.
BRAISED LAMB IN ADOBO, ONIONS, CILANTRO, CHIHUAHUA CHEESE AND CONSOME SOUP.
SHREDDED CHICKEN MIXED IN MOLE SAUCE, PICO DE GALLO, REFRIED BEANS, SOUR CREAM, RICE, CHEESE AND LETTUCE.
GRILLED EGGPLANT, ZUCCHINI, CHERRY TOMATOES TOPPED WITH CHIPOTLE SAUCE, PANELA CHEESE AND A SIDE OF REFRIED BEANS.
CHEESE OR CHICKEN QUESADILLA WITH FRENCH FRIES.
FLAVOR CHOICE.
